Glass Noodle Salad with Chicken

by Editorial Staff

Summary

Prep Time 40 mins
Cook Time 5 mins
Total Time 45 mins
Course Salad
Cuisine European
Servings (Default: 2)

Ingredients

  • 200 g lass noodles
  • 1 large chicken thigh (free range chicken thigh), cooked and cut up
  • 2 handfuls bean sprouts, fresh
  • 1 cucumber (approx. 7 cm)
  • 1 medium carrot (s)
  • 2 spring onion (s)
  • 1 handful mint, fresh
  • 1 handful coriander, fresher
  • 1 handful peanuts, unsalted, roughly chopped
  • 1 lime (s), squeezed

For the brew:

  • 3 tablespoon sugar, brown
  • 3 tablespoon rice vinegar or apple cider vinegar
  • 400 ml broth or water
  • 2 tablespoon fish sauce
  • 2 chilli pepper (s), red, chopped
  • 1 stalk lemongrass
  • 3 clove (s) garlic, cut into pieces
  • 5 slices ginger
  • 1 teaspoon coriander seeds, crushed
  • 0.5 teaspoon ½ peppercorns, crushed
  • 1 handful fried onions (optional)
Glass Noodle Salad with Chicken
Glass Noodle Salad with Chicken

Instructions

  1. First the brew is prepared. To do this, I let the sugar melt in a small saucepan and caramelize it gently. Then I rub off with the vinegar. Caution: risk of burns! The vinegar`s liquid evaporates instantly and is piping hot! Once the sugar sticks to the bottom of the pot, it doesn`t matter. It gradually dissolves. Then add the broth and the rest of the chopped ingredients. I let everything boil again and pull the pot off the stove. The brew can now steep for 20 - 30 minutes. It should be sweet, sour and hot and spicy. If you think he`s gotten too strong, he`s spot on.
  2. Then it`s time to chop: the carrot and cucumber must be cut into the finest possible julienne strips. That makes work, but when it is done, the worst is done. I cut the spring onion into 3 - 4 mm wide slices. The herbs are roughly chopped, the bean sprouts are only washed.
  3. Then I prepare the glass noodles. Most packages say you should soak them in cold water for 30 minutes and then boil them for a minute. I make it easy for myself, pour boiling water from the kettle over them in a metal bowl, add some salt and let them steep for 10-15 minutes. This has always worked very well so far.
  4. I strain off the brew so that I don`t accidentally get any of the chillies, spices or garlic into the salad.
  5. Then the meat is mixed with the sprouts, the pasta and the vegetables in a bowl and 1 - 2 ladles of stock are poured over it. I`ll let it marinate for a few minutes. Then I mix in the herbs and serve the salad on deep plates. If you like, you can add fried onions on top.
  6. Only at the end do I drizzle the lime juice over the individual portions and finally add the peanuts on top. Not only does it look nicer, it also ensures that the nuts stay crunchy and don`t soften in the brew. If necessary, add a little more brew - otherwise leftovers of the brew will keep in the refrigerator for at least 2 weeks, for the next glass noodle salad.

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